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Sunday, April 14, 2013

Asparagus

Wash the stalks, cut off the scales (not the ones at the
very top), and cut off the tough stalks at the bottom. Steam or nuke it until
tender-crisp. It doesn’t take very long. You can cut it into 1” pieces, but I
like the long stalks. They look more elegant on the plate. Drain the asparagus
well and serve with butter or HOLLANDAISE SAUCE.